Fermentation with lactic acid is also a very safe way to preserve your foods. Please enjoy this recipe, if you would like more information on lactic-acid fermentation and the health benefits of such foods please visit my site www.helladelicious.com.
Step 1: Wash Cucumbers
Step 2: Prepare Brine
For one quart (litre) of water add about 1 1/2 Tablespoons of salt. I prefer to use Himalayan crystal salt or sea salt. Shake the bottle of water well to make sure all of the salt is dissolved.
It is best to use filtered water or water that is un-chlorinated, if you don't have a filter, let the water stand overnight, the chlorine will evaporate.
Step 3: Prepare Spices
- small handful fennel seeds
- 6-10 black peppercorns
- 1 T mustard seeds
- 5-7 cloves
- 5-6 cloves of garlic, sliced
- dill flower heads and leaves
- small handful of coriander seeds
- 1 horseradish root, sliced
- cinnamon bark
Step 4: Poke Cucumbers
Step 5: Stuff Jars
Step 6: Add Brine
Step 7: Allow to Ferment
Place the jars into a cool place or a cellar for at least 6 weeks before eating. Once you have opened the jar, keep it in the fridge.
Easy and delicious! Other vegetables can also be made in this manner, like asparagus, cauliflower, pearl onions....
This is a much more affordable, practical and delicious method to use to make sure you have healthy bacterial growing in your intestinal garden than buying expensive and often useless supplements!
More information on lacto-fermentation and other recipes can be found here.